Appetite for Entertaining
  • Home
  • Recipes
  • Meet Michele
  • What's Entertaining Michele
  • Contact

GRASSHOPPER PIE

1, 9OZ PKG   NABISCO FAMOUS CHOCOLATE WAFERS
¼ C                SUGAR
1 STICK         BUTTER, melted
 
12OZ             WHITE CHOCOLATE CHIPS (I prefer Ghiradelli)
¼ C               CRÈME DE MENTHE 
¼ C               CRÈME DE CACAO (light)
2                    EGG YOLKS
1 C                 HEAVY CREAM
¼ C                SUGAR
4                    EGG WHITES
                      PINCH OF SALT
                      ANDES CRÈME DE MENTHE BAKING CHIPS, garnish
 
Place chocolate wafers, sugar and melted butter in a food processor. Process until finely ground. Lightly press the cookie crust into the bottom of 12 individual lidded mason jars or one pie pan.
 
Melt the white chocolate chips over a double boiler or in the microwave in 20 second increments. Whisk in the crème de menthe and crème de cacao and then whisk in the egg yolks. Set chocolate mixture aside.  In a large bowl, beat the heavy cream until soft peaks form. Gradually pour in the sugar and continue to beat until stiff peaks form. In a separate bowl, beat the egg whites with the pinch of salt until stiff peaks form. Fold the whipped cream into the egg whites, then fold that into the chocolate mixture. Cover and place in a refrigerator for 3 hours or overnight. Place the grasshopper mousse in a piping bag and pipe on top of the crust of each mason jar or over the pie pan. Garnish with Andes crème de menthe baking chips and refrigerate until service.  

​
BLT DIP INGREDIENTS
BLT DIP

Picture
© Appetite for Entertaining